Caxton magazines staffBorn and bred on a sheep farm in the heartland of the Karoo, Sonja De Beer of Sonja’s Foods (sonjasfoods.co.za) believes that a great meal starts with quality ingredients
INGREDIENTS
- 2 cups bread flour
- 1 cup cake flour
- 7ml salt
- 10g (1 packet) instant yeast
- 5ml sugar
- 2 cups lukewarm water
- 10ml oil
- 2 cups cake flour (to add after dough has risen)
- 50–80ml olive oil
- 10–12 sprigs fresh thyme, chopped
- 250ml dukkhah
- 10–20ml Maldon salt
- additional dukkah, olive oil and Sonja’s Foods Rosemary & Balsamic Dressing (or 80ml balsamic vinegar and 45ml olive oil mixed together), to serve
METHOD
1. Combine the bread flour, cake flour, salt, yeast and sugar in a large bowl. Mix the water and oil together and add to the flour. Using a wooden spoon, mix the dough until it resembles a thick scone dough. Cover with cling wrap and leave to rise in a warm place until the dough has doubled in size – this should take about half an hour (I usually put it into the warming drawer on low).
2. Add the additional two cups of cake flour and using your hands, work the flour into the dough. Divide the dough into even-sized pieces (the size of tennis balls). Roll the dough out on a floured surface until it resembles a small pizza base in size and thickness.
3. Brush each flatbread with olive oil, sprinkle with thyme, dukkhah and a little bit of salt. Place on oven trays brushed with oil and bake at 200°C for 10–12 minutes.
4. Serve the flatbread with a good olive oil and Sonja’s Foods Rosemary & Balsamic Dressing and additional dukkhah for dipping.
This recipe serves 6 – 8.
